asparagus

Asparagus now appears in stores year-round because it’s trucked in from all over the world, but it’s at its best when local & in season. Asparagus has a short season & because of this its arrival is highly anticipated: whether you’re lucky to have it growing in your yard or you line up to buy it from the farmers market (I’ve done that many times before). We all enjoy it a variety of ways: from the grill to simply steaming – even enjoyed raw in a salad when it’s uber fresh.

Being so versatile, asparagus can effortlessly go from a stir-fry to a salad, a a cookout to a cream soup. Peak-season asparagus need little more than a quick roast in a hot oven, butter, salt & pepper. Roasting helps retain their color, flavor & gives them a tender-crisp texture that is ideal.

For purists who insist everyone needs to eat in season – try living through a Midwest winter & only eating local & seasonally. You can’t. I’m all for it, believe me – I have 52 episodes of a TV show to prove it – but it also has to be realistic. So occasionally, I’ll buy asparagus that’s been trucked in from afar. And while they’re not quite the same as during those couple of short seasonal months – I still relish eating them.